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Directions

1Mix flour, granulated sugar, butter, lemon peel, lemon juice, vanilla and eggs in medium bowl with spoon until dough forms. Place dough on lightly floured surface. Knead about 3 minutes or until dough holds together and is pliable. Shape dough into a ball. Cover with plastic wrap and refrigerate about 20 minutes or until firm.

EXPERT TIPS

Expert Tips

Tortiera Alla Frutta, the Italian name for this dessert that’s featured in Betty Crocker’s Italian Cooking cookbook, typically is adorned with figs and any other seasonal fruits.

You can make the delicate pastry well ahead of serving, but wait to spread with the preserves and top with the fruit until close to serving time to prevent the pastry from becoming soggy. The tart is best when served within an hour.

The base for this tart is the classic Italian pasta frolla, a rich, buttery pastry dough. Knead the dough just until it holds together and is pliable. If you knead it too long, the butter will soften and the dough will become soft and sticky.